Honk at Pullman, New Delhi Aerocity is a bistro-style specialty restaurant featuring a contemporary Asian à la carte menu. Serving Street Smart Food is the motto at Honk.
While the food takes inspiration from the street-style cuisine popular in Asia, the presentation and décor is distinctly natural. The menu has been carefully curated to showcase culinary influences from the diverse regions of Asia, primarily Chinese and Japanese with a glimpse of Thai and Singaporean as well as a touch of Indonesian. At Honk, special emphasis is laid on procuring the right ingredients like the Soy Sauce from Singapore or the Low Fat Tuna like Maguro from Japan, and more to provide an unparalleled dining experience to the guests. A timeless paean to Southeast Asian sensuality, Honk titillates Delhi Hospitality District with Chef Ajay’s piquant elevations of the region’s street cuisine. Menu has been beautifully crafted by Chef Shyam, Director of Culinary. Chef feels it is crucial to have well-combined flavours that shine through in an Asian menu. He takes it upon himself to cater to the needs of the travelling guests or those who want to dash into the restaurant have a quick bite and head out.
à la carte
The menu at Honk is designed with culinary influences from South East Asia and is divided broadly into Raw & Nibbles, Soups, Steamed, Sides, Vegetarian, Rolls, Sashimi, Tempura and Skewers. An Amuse Bouche and House crisps of three flavours (dried spinach, turmeric and togarashi) are served to all guests to begin with. The in–house sambals and fresh produce is the USP of the food at Honk. From the menu, take a pick from Raw & Nibbles where Crispy Lotus Stem Asparagus is served with chilies and brown garlic and complimented with caramalised onion. Stuffed Wings with Thai Herbs set the tone for the meal. The chicken is marinated for 24 hours and cooked for hours, thereby keeping the juices intact. Soups will develop appetite like no other. Asian Green Broth is flavourful and wholesome while the Khao suey soup is warm and hearty. Steamed line-up has an array of delectable dumplings that are feasty and sublime. A choice of Edamame and Shallot dumplings, Chili bean Radish and glass noodle Dumplings or the Four Mushroom Dumplings await to tease the vegetarian palate. The Prawn Hargao with Honk condiment Sauce is an apt choice for non-vegetarians with other options like Chicken Sichuan and pan-fried Pork dumpling. From Mains, Nanjing Style Duck is highly recommended by our chefs and Thai basil chili Shrimps represents the indigenous flavours of South East Asia. Sides have an array of options for all palates: the classic Steamed Jasmine Rice, Kimchi Fried Rice with Edamame and crispy chorizo or our signature Bangkok street cart basil fried rice. In Curries, the Massaman Curry with Baby Potatoes, Cinnamon, Coconut Cream and Crushed Potatoes comes recommended. There are plentiful options for vegetarians, with dishes like Stir Fried Exotic Vegetables in brown garlic chili sauce or Braised shitake with pokchoy soy sauce ensuring that vegetarians eat heartily, too.
Robatayaki, Tempura counter and Sushi Bar
Skewers from the Robatayaki grill using the best fresh produce like Salmon, Lamb Tsukane, Bacon Usunuyaki, Asparagus or Zucchini Bocconcini can be made-to-order with a choice of Antikuchu, Apple Tonkatsu or Gochujang Miso sauce. Tempura is fried in front of the guests who can choose from a range of options like Lobster, Prawn, Chicken, Mushroom, Tomato, Asparagus, Pumpkin and more. Hand-rolled sushi from the Sushi bar brings in a unique interactive element to the table that can accommodate 16 guests at a go. The Crispy Rice tuna, chukka wakame, ponzu aioli or the Oshitashi avocado, takwan, yuzu mayo, are sublime.
The Al-fresco dining option gives this restaurant, an added edge as diners who look for a more casual yet unique setting have a beautiful garden to walk and dine in. Sassy seating and chic outdoor lighting punches a nostalgic Joie de vivre that only adds to the experience of dining at Pullman. Al-fresco area at Honk can accommodate up to 28 alfresco.
Ambience and food presentation
The entrance to Honk celebrates the Pinjor concept of South East Asian celebrations denoting a festive mood with symbolic banana trees and lamps welcoming diners. Bamboo and brass elements with candle lights all across the restaurant coupled with dim lighting enkindle a relaxed dining ambience. Emphasis is also laid on the visual presentation of food. 55 bcn award-winning and limited edition crockery is used to serve the appetizers at Honk. These take a break from an industrial process where all the pieces are very accurate (in size and shape) to present food. Perfect imperfection of platters gives a personalised feeling to the diners. The ‘Pure’ line of illustrious Serax tableware by Pascale Naessens is used for presenting the main course.
Must Try Dishes :
Butter Garlic Broccoli & Sesame Dumpling
Honk’s own spicy prawns
Stir fried shredded lamb in black pepper sauce
Red Dragon Roll (Tuna, Prawn, Israeli cucumber, Spicy mayo)
Green Valley (Guacamole, Jalepeno mayo, Avocado, Asparagus)
Must Try Drinks :
Phoenix (Bourbon whisky, bitter, orange juice, kaffir lime, granulated sugar)
Oriental Margarita (Tequila, galangal, pineapple juice with a pinch of chilli pepper)
Chef Shyam Dhar Rai is the Culinary designer at Honk. His job is to research new concepts, train the team and manage the restaurant’s day-to-day functioning.